Notes about Recipes in this book

• Master pizza dough without starter

  • sarahawker on April 07, 2022

    Very easy recipe that gives consistent results every time. I tend to buy a 50 lb. bag of high protein flour from my local Costco business center. Works beautifully.

  • abigail_x1qww3 on February 27, 2026

    Crazy good pizza for a home oven! Dough was really easy to work with

• Sweet fennel sausage

  • sarahawker on April 07, 2022

    This is the only homemade sausage recipe my husband and his father think compare to what they grew up with in Chicago.

• Calabrese honey sausage

  • sarahawker on April 07, 2022

    Haven't been able to source the Calabrian peppers. Used pickled jalapenos instead and it was delicious.

• Detroit red top pizza

  • sarahawker on August 16, 2016

    Made this last night with my new baking steel and steel pan. The Brick cheese was not available at any store I went to but google recommended Havarti as an alternate. Taste was almost spot on. It's rather an involved pizza, but as close as I've ever gotten outside of Detroit, however the sauce was way way way too sweet. I grew up on this pizza, this sauce is not at all correct. Next time I would completely eliminate the tomato paste and half the amount of sauce used.

  • chefmichael on January 30, 2025

    I was really happy and a bit surprised at how well this turned out. My batting average with pizza isn't great and I've had a lot of plate appearances. My biggest surprise was how much rise I got from the author's "master dough" recipe. I had thought that his Sicilian dough recipe would be the choice for this pizza. The main change I would make for my next time is to cut down the oil and butter in the base of the pan as it became too much around the edges. Still turned out very good but some of the edges kind of disintegrated with all the fat/oil boiling next to it.

• Deep-dish tomato sauce

  • sarahawker on April 07, 2022

    This is a good base recipe but the tomato paste is way too prevalent. Second time I made this I used two tablespoons and added chopped fresh tomatoes to cut that cooked flavor and it was a big hit.

• Chicago deep dish pizza with Calabrese and fennel sausages

  • Foodycat on December 06, 2019

    The flavour was excellent but the timing did NOT work for me - after 20 minutes in the oven the crust was burnt and there was smoke billowing from the oven. I had to turn the temperature right down to finish off with the final layer of cheese, which gave everything a chance to get a bit soggy. If I make it again I will do it at 220C. And one pizza was definitely enough for 3 people.

  • sarahawker on April 07, 2022

    Concur with note from Foodycat. Timing was WAY off. Made this twice now and had same issue. I caught it before it burnt and it was delicious but do not walk away!

• Fully stuffed pizza

  • sarahawker on April 07, 2022

    Absolutely amazing. First make was exactly as written, second I did not bother with the meatballs and family still loved it.

• Italian beef pizza

  • sarahawker on March 25, 2021

    Title is incorrect - no pizza, just Italian Beef. Very good simple recipe that makes a lot. Shaving the beef is essential.

• Italian beef sandwich pizza

  • sarahawker on March 25, 2021

    Title is incorrect (no pizza). Simple to assemble with beef recipe and very very good/accurate.

• Sicilian pizza dough without starter

  • Zosia on October 21, 2018

    Even without a starter, this dough was a 2-day project that didn't require much active time but included long periods of fermentation both in the refrigerator and at room temperature. I had trouble shaping it - I think I wasn't quite assertive enough - so it wasn't as level as I would have liked for a pizza base (higher in the centre) and I substituted Rogers bread flour for the recommended, but it was light and fluffy with a crisp, golden "fried" crust once baked, just as described.

• Purple potato and pancetta pizza

  • Zosia on October 21, 2018

    I made this pizza to use up leftovers from previous recipes (walnut-parsley pesto, marinated feta) and even with myriad substitutions (Yukon Gold potatoes, smoked bacon, Rogers bread flour), it was fantastic. Pesto-potato-feta is one of my new, favourite combinations. With crisp bacon and gooey mozzarella, it was a perfect topping for the focaccia-like Scilian pizza crust.

• Basil pesto

  • EmilyR on September 11, 2018

    I measured everything by weight as instructed, but the amount of oil seemed off - 280g. I used more like 150g and that even seemed like a lot. The online recipe and that in the book match. The flavor is good, though I have never made pesto with agave or any sweetener.

• Early girl tomato sauce

  • TrishaCP on October 21, 2019

    The roasting really concentrates the tomato flavor. And it’s nice to use rosemary here as a change of pace from basil.

• Eddie Muenster pizza

  • Nkrieda78 on January 18, 2021

    This is one of the best pizzas I have ever eaten. The combination may seem strange but it all works so well.

• Napoletana pizza dough

  • Baxter850 on January 20, 2025

    Great dough. Easy to make and stretch. Very flavorful. Currently my favorite napoletana style.

• Napoletana tomato sauce

  • Baxter850 on January 20, 2025

    Use a food mill. Otherwise delicious. Draining the tomatoes helps the sauce turn out less wet on the final pizza.

• Margherita pizza

  • Baxter850 on January 20, 2025

    Great pizza. Best pizza I’ve made yet. Cooked on an Ooni. Liked the pinching of the pizza. 100 grams is a lot of pizza sauce for a Margherita (which I liked).

• Pizza dough for grilling

  • sarahawker on March 01, 2021

    Very wet/sticky dough but with a slight bit of flour when stretching it worked up beautifully, Grilled directly on the BGE platesetter and moved to the over broiler to finish the top after getting a good brown on the bottom crust. PERFECT crust, structural stability and perfect bubble and chew.

  • Partyof7 on February 02, 2026

    Very very good! Very crispy. I made a double batch in my kitchenaid no problem. I refrigerated them for 36 hr. The double batch made 3 large crusts for us, roughly 500 gm a piece

• What's Gaby Cooking

  The Pizza Bible – duh. Have you met me? I’m a pizza freak and my guess is you are too. This one is gorgeous!

  Full review